1997 Swinburne Higher Education Handbook

Experimental design to eliminate common errors of logic.
Case studies.
SC1500 Introductory Chemistry
10 credit points 5 hours per week
This is a first year subject of the Bachelor of Applied Science
(Environmental Health)
Content
Quantitative aspects of chemical reactions with strong
emphasis on writing and using balanced chemical reactions.
Properties of chemical reactions; extent and equilibria
involving gases and solutions.
Electrical energy and chemical reactions - redox; galvanic
cells, electrode potentials and the Nernst equation. Heat
energy and chemical reactions - thermochemistry;
Enthalpy and Hess's Law, calorimeters.
Kinetics of chemical reactions; order, rate equatioon.
Organic chemistry; nomenclature, and classes of
compounds.
Corrosion and protection of metals, crystal types and
packing models.
Environmental Chemistry, acid rain and water pollution.
Practical chemistry; predicting chemical reactions,
equilibria, kinetics, potentiometric titration, metals, solution
skills.
SC3400 Food Processing and Analysis
10 credit points 4 hours per week Hawthorn
This is a second year subject of the Bachelor of Applied
Science (Environmental Health)
Content
Food processing introduction to processes used in the food
industries for the preparation and processing of foods.
Problems or potential problems associated with those
processes that have implications for community health.
Hazard Analysis Critical Control Point.
Food chemistry techniques used in the determination of the
amounts of carbohydrate, protein and lipid in foods.
Determination of the amounts of micronutrients in foods.
Methods used for determining the water Content of foods.
Determination of the calorie or joule Content of foods.
Other manual and instrumental techniques used in food
analysis (e.g. determination of sulphur dioxide). Chemical
additives to food will be considered under the following
headings chemical classes of food additives, historical
aspects, permitted compounds, reasons for use, function,
advantages, disadvantages, breakdown pathways, toxicity
testing, regulations controlling use.
Classes of chemical additives to be considered will include
the following preservatives, antioxidants, flavouring
compounds, colouring compounds, sweetening agents,
flavour enhancers, nutrients, emulsifiers.
Natural hazards associated with food.
Practical work Experiments in food analysis - 2 hours per
week.
SCE201 Basic Process Analysis and Calculations
10 credit points 4 houn per week Hawthorn
Instruction: lectures, tutorials Assessment: examination
70%, tests 15%, assignments 15%
This is a subject in the intermediate stage of the Bachelor of
Engineering (Chemcial).
Objectives
To develop competence in the application of physical and
chemical ~rinci~les to determine mass and energy flows and
other stream conditions in industrial processing plants.
Upon completion of this subject students should be able to:
- perform unit conversion
- draw process flowsheet and perform flowsheet
calculations
- understand simple behaviour of solids, liquids, and gases.
Content
Units and dimensions; unit conversion. Mixture
composition. Process variables and flowsheets.
Material balances; bypass, recycle and purge. Material
balances with chemical reactions; stoichiometry; conversion,
yield, and selectivity; calculation of equilibrium
composition.
P-V-T relationships of substances. Ideal and real gases;
compressibility; equations of state. Gas mixtures; partial
pressure and partial volume; Dalton's and Amagat's laws.
Coal analysis and combustion; stoichiometric air and excess
air; flue gas composition.
Liquid-vapour equilibrium; vapour pressure; Clausius-
Clapeyron equation; reference-substance plots. The steam
table. Vapour pressure of liquid mixtures; ideal and nonideal
solutions.
Heat, work and energy; First law of thermodynamics.
Energy balances.
Thermochemistr~: heat capacity, heat of phase change, heat
of reaction, heat of mixing. Hess's law. Gross and net
heating values. Temperature dependence of heat of reaction.
Combined mass and energy balances. Psychrometry; wetbulb
process; adiabatic humidification. Use of humidity
chart in mass and energy balances.
Flowsheet calculations using the computer.
Recommended reading
Felder, R & Rousseau, R . Elementary Principles of Chemical
Processes. 2nd ed., Wiley 1986.
Smith, J M & Van Ness, H C. Introduction to Chemical
Engineeying i'herm~d~narnics. 4th ed., McGraw-Hill, 1987.
References
Coulson, J M, Richardson, J F & Sinnott, R K. Chemical
EnginePring, vol. 6: An Introduction to Chemical Engineering
Design. 4th ed., Pergamon Press, 1990.
Hougen, 0 A, Watson, K M & Ragatz, R A. Chemical Process
Principles, parts 1 & 2.
2nd ed., John Wiley & Sons, 1958.
Swinburne University of Technology 1997 Handbook 485